Name: Tuna kedgeree
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/4 cup long-grain rice; 30 gram butter; 1 finely chopped red onion; 2 piece, grated ginger; 2 teaspoon curry powder; 425 gram can, drained, flaked tuna; 1 seeded, sliced red capsicum; 2 tablespoon lime juice, plus wedges to serve; 4 hard-boiled, peeled, quartered (see note) eggs; natural yoghurt, sliced cucumber, sliced red chilli, to serve

Tuna kedgeree

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 1/4 cup long-grain rice

30 gram butter

1 finely chopped red onion

2 piece, grated ginger

2 teaspoon curry powder

425 gram can, drained, flaked tuna

1 seeded, sliced red capsicum

2 tablespoon lime juice, plus wedges to serve

4 hard-boiled, peeled, quartered (see note) eggs

natural yoghurt, sliced cucumber, sliced red chilli, to serve

Method

1.Cook rice in a large saucepan following packet instructions. Drain well and cool.

2.In a large saucepan, melt butter on medium. Sauté onion 4-5 minutes, until tender. Add ginger and curry powder. Cook 1-2 minutes, stirring, until fragrant.

3.Mix in rice and cook, stirring, 1 minute, coating well in spice mixture. Remove from heat.

4.Stir tuna, capsicum and juice through. Season to taste. Serve topped with egg, yoghurt, cucumber and chilli.

For hard-boiled eggs, place cold eggs in a saucepan of cold water. Bring to the boil on medium, then simmer 4-5 minutes. Cool under cold, running water. Peel and quarter. These are delicious in burgers.
Note

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From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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